I typically try to focus on veggies and fruit during the work week, and add in meat on weekends.

For said meat — I picked up a pound of ground turkey, and a package of spicy turkey sausage.

I cut the turkey sausage out of its casing, and tossed it with chopped red onion, garlic and roasted red pepper flakes. This mix would serve as the filling for my peppers.

I got an assortment of red and green bell peppers — five in all (one for each day of the work week).

I sliced the tops off the peppers and cleaned out the insides, and then first filled them with leftover cauliflower rice from last week’s dinner.

I ended up making A LOT of cauliflower rice and didn’t want it to go to waste, so this recipe served as an excellent means of using it up — and it tasted delicious with my turkey when I was finally able to enjoy these peppers.

Once each pepper was filled about 1/4 of the way with cauliflower, I filled the peppers to the top with my turkey filling.

Then, it was time to arrange the peppers snugly in the slow cooker.

Before bed, I turned the slow cooker on “Low,” and these babies cooked until morning.

I must have been hungry overnight, because the smell of these delicious peppers filling my apartment made it hard to sleep!

I served the peppers with a simple side salad — consisting of some chopped raw collard greens, some green onion, roasted red pepper flakes, sesame oil and Tamari.